An old English favourite from David's school dinners threesome
1. Mix all of the dry ingredients, including the grated lemon zest, together thoroughly. Add enough milk to produce a soft dough. Turn out onto a floured surface.
2. Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter. Prepare either a clean tea towel lightly dusted with flour, a sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter.
3. Wrap loosely but securely, leaving enough space for it to rise. Tie or seal the ends.
4. Place in the steamer and cover tightly, and steam for 1½ to 2 hours.
5. Serve cut into thick slices with hot custard (see below).
Recipe taken from ‘More Rhodes around Britain’ and adapted from 'Steamed Sponge Pudding', by Gary Rhodes.
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